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Ingredients
Serves: 4

2 skinless, boneless chicken breast fillets

115g passata

4 tablespoons salsa

1 (35g) packet taco seasoning mix

1 teaspoon ground cumin

2 cloves garlic, finely diced

1 teaspoon chilli powder

hot sauce to taste, such as Tabasco

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DirectionsPreparation:5min › Cook:30min › Ready in:35min

Place chicken breasts and passata in a medium saucepan over medium high heat. Bring to the boil, then add the salsa, seasoning, cumin, garlic and chilli powder. Let simmer for 15 minutes.

With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

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Reviews and RatingsGlobal Ratings:

(859)

Reviews in English (590)

P

by Patricia Pool Gillogly

517

If you leave out the packaged taco seasoning packet, and just bump up your other seasonings, & with about a 1/2 teaspoon of cornstarch for thickening, you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great. Add onion or whatever other spices you like in your tacos or burritos. Tasty.
-
26 Feb 2007
(Review from Allrecipes USA and Canada)

F

by Foodie

384

The best way to shred this is to put the chicken in the crockpot. I used 3 frozen chicken breasts. Mixed all of the ingredients(decreased the taco seasoning and cumin per the reviews) and poured it over the chicken. I I cooked it for about 3 1/2 hours. This is the mexican version of the Zesty Slow Cooer Chicken Barbeque. You can make changes anyway and I don't think you could screw it up. Simple and good.
-
26 May 2007
(Review from Allrecipes USA and Canada)

N

by Nancy B.

238

I make this in the crockpot, only make sure to use low sodium taco seasoning mix. I think McCormick makes it. This is one of my favorite easy recipes!
-
26 Feb 2007
(Review from Allrecipes USA and Canada)